Title: Island Beef Stew
Categories: Beef, Soups & ste
Yield: 9 servings

3 lb Chuck Roast; Boned And
-Trimmed
3 tb All-Purpose Flour
1 tb Olive Oil
25 oz No-Salt-Added Whole
-Tomatoes; Undrained And
-Chopped
3 c Sliced Onion
1 1/4 ts Pepper
1 ts Salt
2 c Water
1/3 c Molasses
1/3 c White Vinegar
2 1/2 c Thinly Sliced Carrots
1/2 c Raisins
1/2 ts Ground Ginger

Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on
all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses,
and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour
and 15 minutes or unitl beef is tender. Stir in carrot, raisins, and
ginger; simmer an additional 30 minutes or unitl carrot is tender. Remove
roast from pan. Seperate roast into bit size pieces, and shred with 2
forks. Return shredded roast to pan.

Recipe by: Cooking LIght

Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 26, 1999,
converted by MM_Buster v2.0l.